It may sound provocative, but I am up for anything. Cooking for events that is. If I have the time, I will have a dish for you. So when my girlfriends and I decided to hold a Girl’s Night in for Breast Cancer Awareness evening this month, I knew I could contribute a pink dish. The only hitch? They wanted something savoury for the dinner. Sweets were sorted and were baggsed eagerly by the rest of the girls. They saved me the main as they knew that I liked a challenge (either that or they didn’t want to deal with a pink main). I have been frantically busy with the Sydney International Food Festival so I hadn’t really thought about what to do until a review copy of The Silver Spoon Pasta landed on my doorstep. I flicked through it poring over pasta dishes for my husband (who is a pasta fiend) before seeing a dish that was so perfect for my girlfriends and I that I placed the ribbon bookmark (pink of course, see it was a sign!) in that page.

That evening, I contemplated my liquor cabinets. I needed 200mls of white wine and when I looked up, I saw a bottle of the perfect thing, Moet Brut Rose in exactly the right size in a blushing pink shade! As I was walking home I realised that I hadn’t bought flowers and when I was about to turn back I spied a big overgrown tree full of pink flowers spilling out of the neighbours fence onto the street. I snipped some and took this as another sign that the universe was in support of the pink dinner.

It was relatively quick to make and everyone adored it and yes I know, I know, it’s not strictly pink is it. I perhaps should not have used the porcini fettucine as that has a decidedly brown shade to it and a regular pasta (or indeed a beetroot pasta) would have been more fitting but I had not the inclination to make some nor did I see any to purchase. I did explore some recipes for beetroot pasta but many had said that the colours drains from the vivid pink to a pale pink which just would have been rather disappointing. I do prefer my smoked salmon uncooked but it wasn’t too bad at all and it was eaten happily by all with some taking seconds.

As for The Silver Spoon Pasta, this was a cookbook that many of these girlfriends wanted. The Silver Spoon is seen by many as the definitive cookbook for Italian just as Je Sais Cuisiner or I Know How To Cook is to French. Originally published in 1950 by the Architecturel magazine Domus, the recipes are easily achievable as the ingredients are easily sourced (with perhaps the exception of a white Bianco D’Alba truffle). The photographs are lovely but simple in styling, often styled in a bowl or pot on a textured surface.

Maltagliani with Peppers

The book of 350 recipes is split into two sections: dried pasta versus fresh pasta with the dried pasta further split into long pasta such as linguine, spaghetti and less common ones like Buccatini and Bavette among others and short dried pasta like Fusilli, Rigatoni and less common ones like Ruote and Sedani. The fresh pastas range from Cut pastas like Bigoli, fettucine and my favourite papardelle (for which I now have 9 new recipes!) as well as pastas like Maltagliani which means “badly cut” in Italian. The other fresh pastas are filled pastas including Agnolotti, Pansotti, the wonton-like Casonsei and Tortellini. You get the picture though, we’re talking every shape of pasta you could dream up. The fresh pasta section comes with 3 recipes for fresh pasta dough (plain, green and red, how Italian flag!).

Most of the recipes for the sauces are made up of 6-7 ingredients or less including things like olive oil, butter and salt and pepper so they’re very achievable. Preparation times and cooking times are listed for each recipe so it is easy to figure out which ones are good for fast cooking after work particularly if you buy the fresh pasta (although there are instructions for making your own pasta too, should the urge strike). They explain the differences in wheat flour used for dried versus fresh pasta (fresh or homemade pasta uses soft wheat flour) and they explain why the addition of egg improves the consistency and how each should be cooked – fresh pasta absorbs more water and requires less time to cook and can be stored for up to 15 days. Also importantly they teach you which sauces match with which pastas.

I’m seeing this Trofie pasta for Halloween..

Summary

Achievability: 4 out of 5

Usability: 4 out of 5 Recipes are sectioned off by pasta type

Degree of difficulty: Easy, particularly if you buy the pasta but homemade isn’t as hard as it may seem

Food porn score: 3 out of 5

Post it note tabbed recipes: 15

Gift book: Pasta lovers will adore this but it is also good for people who want quick meals as well as some slow cooking.

So tell me Dear Reader, which pasta shape is your favourite? I heart papardelle and spaghetti, what are yours?

And if you need any more Pink inspiration, check out these other past NQN recipes!

Strawberry St Honore, Poodle Cookies, Strawberry & Pink Peppercorn Macarons, Coconut Ice Ice Cream, Taramasalata Dip, Ispahan Cupcake and Sour Cream & Rose Mini Cakes.

The Silver Spoon Pasta is published by Phaidon Books and retails for $59.95.

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How was your weekend? Good I hope   If yours was like mine, it was furiously busy with a whirlwind of activity. And although I was frantically busy, a part of me (perhaps the insane part) thought that making my own cheese was a good idea. The cheese that I wanted to make was Mascarpone. For one, it’s usually quite expensive to buy with a 250g tub retailing for about $7.50 – a kilo of ricotta by comparison is about $7 a kilo and reason two, it’s delicious. Then one day I came across the wonderful Deeba’s post on Passionate About Baking where she made mascarpone and it looked so easy and yet beautifully creamy that I bookmarked it straight away knowing that I would be making my very first cheese soon.

Mascarpone is similar to a cream cheese although more creamy and voluptuous and less “solid”. A speciality of Lombardy in Italy it’s a double or triple cream cheese which is denatured by using tartaric acid or a lemon or lime juice. It’s then drained of its whey and the resultant cheese is sublimely rich and creamy. Simply mixing it with some rose syrup and some fruit and it’s an amazing but simple dessert on it’s own. It’s also the cheese that happens to be used in Tiramisu so you know it can’t be bad right?

Draining the whey off

The process was straightforward and the key was simply to heat it up to the right temperature. After that it was simple and the time taken was just in waiting and like making bread from scratch, I found making my own cheese very rewarding an experience too. You’d think I’d just split the atom such was my pride at my voluptuously creamy mascarpone (and sadly there was no-one around to High Five). “Try it!” I later said to everyone within a spoons’ reach. My 900ml of cream made 700grams of mascarpone and even then I was proud of having created something that would cost me about $20 to buy for a fraction of the price and not only that, it beyond fresh.

Last week I received some amazing news too! I was tweeted the news by the SMH’s Simon Thomsen that I had made it into the new The Sydney Morning Herald “Foodies Guide to Sydney 2010″ book! I was one of two bloggers featured in there (the other being The Elegant Sufficiency). For overseas readers, the SMH is the foodie newspaper and they put out an annual Good Food Guide with restaurant reviews and a Foodies Guide to Sydney. I was amazed and the very next day I got my hands on a copy. I opened it up to the index and squealed “I’m in the index!” to my mother who gave me an amused look. I flicked to the page and there it was. My own feature – and they got me. Yes they really understood me and what my blog was all about which was so rewarding.

My very own feature! Click to enlarge

So how did I celebrate? By going to the World Chef Showcase (story to come this week), a dinner at Rockpool Bar & Grill and a lunch cooked by Martin Boetz and Peter Gordon at Longrain, all stories to come. Many years ago I would have bought a bag or some shoes but now it’s all about food and I couldn’t be happier (woe to my waistline though ).

So tell me Dear Reader, how do you celebrate good news?

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One of the things I love about Daring Bakers is that it stretches me to do things that I normally wouldn’t. After co-hosting last month’s Daring Bakers challenge I was pleased to see how many felt the same way and I thankfully witnessed very few meltdowns. As I tell people, you join Daring Bakers to step out onto the proverbial baking ledge – or perhaps more appropriately, you step out on the ledge of a hot oven door. After all the name Daring does suggest doing something a little extraordinary.

When I saw this month’s challenge I was excited as I had never made Vol au Vents before. I’ve eaten my share of them often buying them from the supermarket but I’d made puff pastry (which is about a million times better than any puff pastry you will get at the supermarket). So whilst I was happy I wanted to try to do something that I hadn’t done before so I thought hard about a nice filling for my Vol au Vent and decided on a Quail’s egg salad and asparagus topped Vol au Vent with a fresh Hollandaise sauce to go with it. My friend Miss America had warned me about Hollandaise before, telling me that it was notoriously hard so I was suitably fearful. Thankfully it worked out just fine and I can cross another item off my list. Unfortunately as there was so much soft butter involved in my left hand and whisking in my right that I neglected to take any pictures of the Hollandaise although let me assure you that it’s much, much easier than I thought it was.

Le Puff

With the Puff Pastry, I dutifully watched the video of Julia Child and Michel Richard (no not Michael Richards or Kramer from Seinfeld ) make it and after that it was absolutely clear. I know the instructions seem endless but please, do not let that put you off. I think if there’s one pastry that I think is so worthwhile making from scratch, it’s Puff. The reason is the layers, From one 4mm layer of uncooked puff dough you can get a rise of 5-7cms and if that doesn’t fill one with a sense of baking accomplishment I don’t know what will. Also using the best butter you can get your paws on will help – much like buying the best chocolate when making chocolate truffles, the best butter will absolutely show up in the flavour of the puff.

As for the taste? Ambrosial and buttery. Sure it’s not light on the calories given the butter in both the puff and the Hollandaise sauce but when you use good butter, you really notice the difference. I ate one and was moaning with pleasure so I ate another and another after that. I had to stop as I was dangerously close to having nothing to serve for dinner. Picture my dilemma: the pastry sits on my left shoulder saying “eat me” and a devil sits on my right shoulder also encouraging me to eat it saying “Yes you could whip up something quickly and no-one would ever know that you ate them all”. I did a quick calculation of the amount of butter in the entire batch and resoundingly frightened I put them down and set to work again.  I also made a sweet version easily filling it with some rose flavoured mascarpone topped with a sliced strawberry which my husband adored.

So tell me Dear Reader, have you ever eaten a whole batch of anything or come close to doing so? And what was the item?

Oh and my wonderful friend Duckie from A Duck in Her Pond has featured me as a Creative Woman of the Pond! She’s a master storyteller and a published writer and has just started a story that I love called “The Old House on Elm Street”. You can guess the theme right?

The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

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